Pumpkin Butter and its MANY uses

Like I said previously, I might overwhelm you with pumpkin recipes. In fact, this post alone may overwhelm you.

Last year I saw pumpkin butter and Trader Joe’s and bought a small jar. That stuff is expensive for the amount you get. $2.79 for a small, maybe only 8 ounce jar. If you don’t have time, energy, or the desire to make pumpkin butter, then that will suffice. But try to muster up the desire, because it is worth it!

After doing a little research on how to make some pumpkin butter, I realized how easy it is. I almost felt dumb for buying it last year. Can it really be THIS easy? Well, yes, yes it can be.

Once you have a batch made you may be tempted to add it to EVERYTHING you eat. I was tempted. Oh wait. I did add it to everything I ate for a few days. And you will reap the benefits of me adding it to everything because I took some pictures to show you of just how many ways you can use pumpkin butter.

Combine all the ingredients in a saucepan over medium/high heat and bring to a boil. Once it reaches a boil, lower the heat to low/medium and simmer for about 45 minutes stirring frequently.

Remove from heat and enjoy some immediately (becasue you won’t be able to wait for it to cool) and save the rest in an airtight container in the refrigerator.
*I stored it in an old applesauce container I washed and saved, it worked perfectly.

How long will this last in the fridge? Not long because you will find yourself adding it to toast, oatmeal, maybe even your coffee?

Baked Brie with Pumpkin Butter

1 wedge brie
1/2 cup pumpkin butter

dippers: sliced apples and crackers

Cut the brie into chunks, mix it with the pumpkin butter and bake it in an oven safe dish for 20 minutes. Remove from the oven and stir. Serve immediately with the dippers.
*I tried using light brie. Mistake. It doesn’t melt nearly as well as the regular full fat stuff. Splurge, go full fat for maximum taste!

Pumpkin Butter and Yogurt

Plain non fat yogurt, pumpkin butter and some banana. Try other fruit too, I want to try peaches next, YUM! Swirl it all together so you get a little pumpkin butter in every bite, delish.

Peanut Butter and Pumpkin Butter
Just a peanut butter and jelly, but with pumpkin butter instead of jelly.

Greetings! I was searching uses for a jar of pumpkin butter I recently received as a giftie and found your blog! Thanks for sharing the recipe too as I know I'm going to lurve it! Have a great day!Janeen

My husband found those same trader joe jars and was excited with the first jar, putting it on waffles amd mamy other bread items. But that died off and now I have two more jars, not knowing what to do with them. I love the brie idea amd will try it at my next moms meeting. Thanks for posting.

We just love this oldie but a goodie, so we want to repost the link tomorrow on our blog, celesteandpearl.blogspot.com! Thank you for all of the great inspiration!
xox Liz and Lo {celestandpearl.blogspot.com}

Hello, I just did it! I re-mixed your recipe and Gina’s (as I had some apple juice around, but no vanilla or ginger) and you were right: it’s too good to last much! I risked my lips and tongue with little boiling spoonfuls several times… Now I’m waiting for [the rest of] it to get cold. Thanks a lot.

[By the way, there’s a mistake in the title: it should be “its” and no “it’s”, shouldn’t it? (I’m learning english, actually I’m spanish)]

This sounds delicious! Since it’s processed, can it be canned in a regular canner, not a pressure canner? I don’t have a pressure canner, but I have 31 pumpkins on the vine, all in the 30 to 50 pound range. And I only have an apartment sized freezer, which is already full of all the other produce I grew this year! I’d really like to can some of this pumpkin somehow.

I noticed there were some canning and preserving questions about pumpkin butter and I have some safety tips. Pumpkin butter CANNOT be processed in a water bath OR pressure canner and be safe. The only safe way to preserve this is to freeze it. There are no existing recipes that are approved for canning pumpkin butter. Please do your own research to keep yourself and others safe from potentially fatal food borne illnesses.

On another note, when making your own pumpkin purée, use sugar pumpkins, (not the ones you carve) they are smaller and have a higher sugar content and are less fibrous than the jack-o-lantern variety. If you’re going to make your own butter, make your own purée, it’s super easy!

I had to post a comment I made your pumpkin butter today for farmers market and OH MY wonderful it taste just like an pumpkin pie I had another recipe I was using and it was way to sweet this is my go to recipe from now on it was Wonderful Thank You.

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A little about Julia

I'm a wife, mom, runner, recipe developer, freelance writer, peanut butter lover, and ice cream addict. I think the majority of the food I consume should be life giving; healthy, natural raw fruits and veggies. Which allows me to have room to splurge occasionally, and I take full advantage of it.